It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is CREOLE PORK CHOPS from KAREN’S KITCHEN!!

This pork chop recipe is savory and satisfying, and so easy to make. Serve over rice and it’s a great meal. I occasionally served it over egg noodles or potatoes, too. It’s tasty no matter how you serve it. It’s been forever since I’ve made this one because it serves six people. With just the two of us, I haven’t been inspired. That will have to change. We do, after all, now have our son and his family down the drive. 

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 729 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CREOLE PORK CHOPS
[From Karen’s Kitchen]
[Serves 6]

6 pork chops
2 T. butter
1/4 cup flour
salt
1 cup celery*
1 cup green pepper*
1 cup onion*
1 clove garlic
1 tsp. thyme
1/8 tsp. pepper
1/4 tsp. sugar
1 large can chopped tomatoes
4 cups cooked rice**

In large skillet, heat butter. Mix flour and 1 tsp. salt. Coat chops, reserve rest of flour. Brown chops in skillet. Remove to plate and keep warm.

To the skillet drippings, add celery, green pepper, sugar, 1/2 tsp. salt. Saute for 3-5 minutes. Add tomatoes. Bring to boil.

Return chops to skillet. Simmer, covered, 40-50 minutes. If you wish to thicken the sauce, add enough water to the reserved flour mixture to make a slurry. Gently stir the slurry into the sauce. Serve with rice.

*Chop vegetables into bite-sized pieces. As I’m not fond of green peppers (too bitter), I use the sweeter yellow, orange, or red variations.

**Can be served over rice, potatoes, or egg noodles. It’s even good over vegetables if you’re avoiding carbs!

Happy Eating!